Chopped Italian Salad

5
Point(s)
Total Time
15 min
Prep
15 min
Serves
6
Difficulty
Easy
This Italian sub turned salad is the kind that keeps you coming back for another bite. Each crisp forkful is a little different: a piece of spicy pepperoni and creamy provolone one minute, a fresh pop of tomato and briny olives the next.

Ingredients

Romaine lettuce

6 cup(s), chopped

Fresh cherry tomato(es)

2 cup(s), or grape tomatoes, halved

Pepperoncini

¾ cup(s), sliced, drained

Uncooked red onion(s)

¼ cup(s), sliced

Red wine vinegar

1 tbsp(s)

Dijon mustard

1 tsp(s)

Dried oregano

1 tsp(s)

Minced garlic

1 tsp(s)

Table salt

½ tsp(s)

Black pepper

¼ tsp(s)

Olive oil

3 tbsp(s)

Olive(s)

12 medium, sliced

Small, thinly sliced turkey pepperoni

24 piece(s), cut into ribbons

Provolone cheese

½ cup(s), diced, (about 2 oz), shaved

Fresh basil

½ cup(s), chopped

Instructions

  1. In a large bowl, toss the lettuce, tomatoes, pepperoncini, and onion. In a small bowl, whisk the vinegar, mustard, oregano, garlic, salt, and black pepper. Gradually whisk in the oil.
  2. Add the dressing to the salad and toss to coat. Divide the salad among 6 plates. Top with the olives, pepperoni, cheese, and basil.
  3. Serving size: 1 1⁄2 cups salad

Notes

Per serving (1 1⁄2 cups): 157 Cal, 12 g Total Fat, 3 g Sat Fat, 673 mg Sod, 6 g Total Carb, 2 g Sugar, 2 g Fib, 7 g Prot.